LaLaPaLeek Soup With Soy Cheese

Description
Always check the ingredients to make sure the product is vegan.

Ingredients

 * 1/4 cup (1/2 stick) soy margarine
 * 1 large leek (white and pale green parts only), thinly sliced
 * 1 large garlic clove, minced
 * 4 large potatoes (about 2 1/4 pounds), peeled, cut into 1/2-inch pieces
 * 2 large carrots, peeled, cut into 1/2-inch pieces
 * 4 cups un-Chicken or vegetable broth
 * 2 tablespoons chopped fresh dill or 1 tablespoon dried
 * 3/4 cup soymilk
 * 4 ounces Tofutti Better Than cream cheese
 * 1 cup grated soy Cheddar Cheese (about 3 ounces)
 * Chopped fresh parsley (optional)
 * Additional grated soy Cheddar Cheese (optional)

Directions

 * Melt soy marg in heavy large pot over medium heat. Add leek and garlic; sauté until tender but not brown, about 4 minutes. Add potatoes and carrots; sauté 5 minutes longer. Add broth and dill; simmer uncovered until vegetables are tender, about 20 minutes.


 * Remove from heat. Add soymilk to soup.


 * Transfer half of soup to blender.


 * Add cream cheese and blend until smooth.


 * Return soup to pot. Add 1 cup grated soy Cheddar Cheese and stir over low heat.


 * Season soup to taste with salt and pepper.


 * Transfer to large serving bowl.


 * Garnish soup with chopped fresh parsley and additional grated soy Cheddar Cheese, if desired.